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Rustic bowl of silky pumpkin soup with coconut milk, topped with toasted pepitas and a swirl of coconut cream on a dark wooden table.

Silky Pumpkin Soup with Ginger and Coconut Milk

A silky pumpkin soup on the table in 30 minutes from pantry staples - no roasting and no dairy, just pumpkin, fresh ginger and coconut milk. Cozy, lightly spiced and perfect for a fall weeknight with crusty bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled and grated (from a 1-inch piece)
  • 2 15-oz cans pumpkin puree 100% pumpkin, not pie filling
  • 3 cups low-sodium vegetable broth
  • 1 13.5-oz can coconut milk full-fat or light, shaken well
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup pepitas (pumpkin seeds) toasted, for serving

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion and cook 4-5 minutes, until soft and translucent.
  2. Stir in the garlic and ginger; cook 1 minute, until fragrant.
  3. Add the pumpkin puree, broth, coconut milk, salt and pepper. Stir well and bring to a gentle simmer.
  4. Simmer uncovered for 15 minutes, stirring occasionally.
  5. Blend until silky smooth with an immersion blender, or carefully in batches in a countertop blender with the lid vented.
  6. Taste and adjust the salt, then ladle into bowls and top with toasted pepitas.